Meatball, Turnip, and Sweet Potato Soup/Curry

 

img_3111Posted this recipe on the ‘gram and the recipe was requested. This is a variation of one of my go-to basic recipes for the fall/winter season. I love dishes like this because they only use one pot and they’re a one-stop shop for macronutrients. It’s a fun template to play around with and I encourage you to do so. Add as many veggies as you want. Add different kinds of veggies. Do away with the meatballs and add more coconut cream to make it richer in healthy fat and vegetarian. Tons of options. All are delicious. Have fun. 

 

Meatball, Turnip, and Sweet Potato Soup/Curry
Serves 4
A Delicious hearty soup for the fall and winter seasons
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
For the Meatballs
  1. 1 lb ground beef or lamb
  2. 2 TBL chopped fresh cilantro
  3. 2 cloves of garlic, minced
  4. 1 tsp salt
  5. 1/4 tsp black pepper
  6. 2 tsp paprika
For the Curry
  1. 1 large yellow onion, chopped
  2. 2 cloves of garlic, minced
  3. 1 large sweet potato (or as many as you'd like), peeled and cubed
  4. 3 turnips (or as many as you'd like), peeled and cubed
  5. 4 cups low-sodium chicken broth (homemade or a clean storebought brand (I like the Pacific brand))
  6. 1 can tomato paste
  7. 1/2 C full-fat coconut cream or milk
  8. salt and pepper to taste
  9. fresh lemon juice and cilantro (optional)
Instructions
  1. Place all the meatball ingredients in a bowl and use your hands to combine.
  2. Roll mixture into meatballs. I don't like large meatballs so I made mine fairly small and ended up with about 20 total.
  3. Once the meatballs are rolled, place them to the side.
  4. Heat 2 TBL of coconut oil to a pot (that has a lid). Add chopped onions, garlic and sprinkles of salt and pepper. Sautee over medium-low heat for about 4 minutes until onions are translucent.
  5. Next add the broth and the tomato paste to the pot, combine, and bring to a boil and then lower the heat to simmer for about 5 minutes. (This is a good time to taste and adjust seasonings if necessary)
  6. Add the meatballs to the pot so that they are submerged beneath the curry. Place the lid on the pot and let cook for about 7 minutes.
  7. Add diced turnips and sweet potato to the pot and let cook uncovered for 5-7 minutes or until veggies are softened.
  8. Add spinach, combine, and let cook for a minute or two until wilted.
  9. Turn off the heat, add the coconut cream and stir.
  10. Serve with fresh chopped cilantro and a splash of fresh lemon juice.
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